How to extend holding time for poached eggs?
I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin.
Is there any way to do this for a potluck with, say, a dozen eggs or more, where I won't have access to goodies to do this live?
Best Answer
Some data:
Egg whites start coagulating at 150F.
Egg yolks start thickening at 150F and become solid at 158F or so.
The danger zone for bacteria is between 40F and 130F.
What this means is that your perfect poaching temperature is going to be somewhere around 150F to 155F depending on how firm you like your eggs. At these temperatures bacteria can't grow and if held at this temperature the eggs will never overcook. Over time the yolks will become thicker but it takes many hours.
The serious way to do this is with a sous vide setup that electronically controls the temperature of a water bath.
A cheaper method is what jbarker2160 referred to as the beer cooler method.
- Pour 155F water into a cooler (or hotter and let it cool with the lid off)
- Add the eggs in their shells.
- Put the lid on and let them cook forever. They won't overcook.
They can be served out of their shells. The shape is different than poached but IMO better.
You do need to make sure your cooler doesn't ever dip below 130F very long before serving or you risk bacteria growth.
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Quick Answer about "How to extend holding time for poached eggs?"
Can poached eggs be made in advance?
Yep, you can poach eggs ahead of time and simply reheat them for serving. First, pour water into a deep 10-inch skillet. You will want the water to be about 3 inches deep. Bring to a gentle boil over medium heat.How long can you hold poached eggs?
As mentioned above, you can store poached eggs for 4-5 days in the fridge. Just make sure they're in fresh, cold water in a sealed storage container.How do I make poached eggs later?
A minute off of your normal cooking time should do the trick. Just make sure the whites are nearly set. Strain the eggs and put them into a refrigerator container filled with cold water. When you're ready to serve, bring a pot of water to a gentle simmer and give your eggs their final minute of poaching.How do you keep poached eggs warm without overcooking them?
With a pot of simmering water you run the risk of accidentally overcooking them. The water that comes out of your hot tap will almost certainly be hot enough to re-warm the eggs without overcooking them. Mine comes out at 140\xb0F, which is just about the right serving temperature for a poached egg.You’ll Never Believe How Restaurants Poach Eggs
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Answer 2
Sous vide would be difficult to move, as you'd need to deal with how to power it while in transit ... you either need a power inverter that can run off your car's alternator, or lug around a UPS (battery backup system).
If I were to try something like this, I'd poach the eggs (with vinegar in the water) 'til they were set and I felt that I could safely move them, but cooked a little bit shorter than I would have otherwise. I'd then shock them in ice water, and keep them cooled down for transit.
Before serving the eggs, I'd use the 'beer cooler method' mentioned earlier to warm back up the eggs. You might also be able to individually dunk them in hotter water (above 160°F) for a couple of seconds to remove the chill from them.
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... and then, as I was going to check to see if eggs florentine had a hot sauce like eggs benedict, which could be used to heat the eggs back up, I see a similar suggestion on Food Network's website. They recommend holding the poached eggs in water :
Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.
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